1-Preheat the oven to 325 degrees and heat a kettle of water on the stove to prepare for the water bath.

2-Mix the 5 ounces graham cracker crumbs with 2 ounces of the granulated sugar, 1 tablespoon cocoa powder, 3 ounces melted butter, and a pinch of salt until well blended, then press it firmly into the bottom of a 10-inch springform pan.

3-Make sure your 1 1/2 pounds cream cheese and 5 large eggs are at room temperature; if not, soak the eggs in warm water for 5 minutes.

4-In a stand mixer, blend the cream cheese with 12 ounces of the granulated sugar on low speed until smooth, scraping the bowl sides as needed, then add the eggs one at a time, mixing slowly and scraping after they’re all incorporated.

5-Warm 1/2 cup of the heavy cream just enough to dissolve 2 tablespoons instant espresso, then add this coffee mixture and 2 teaspoons vanilla extract to the filling, mixing on low speed.

6-Wrap the springform pan with foil if it might leak, pour in the filling, and place the pan on a rimmed baking sheet.

7-Position the baking sheet on the oven rack with the edge sticking out, add hot water to the sheet until it reaches near the edge, then slide it fully into the oven and bake for 45 to 55 minutes until the edges are set but the center jiggles.

8-After baking, remove from the oven, cool to room temperature, and refrigerate overnight.

9-Before serving, dip the pan in warm water, loosen the edge with a spatula, remove the springform ring, whip the remaining heavy cream with 2 tablespoons powdered sugar, and spread it over the cheesecake.

10-Garnish with the 12 chocolate covered coffee beans and grated unsweetened chocolate, then cut using a hot, wet flat knife, rinsing between cuts, and serve with espresso.